method

1. First cook the rice in salted, boiling water until just soft. Drain, rinse under hot water and set aside.

2. Wash the squid in cold water, drain, remove the tentacles and keep in a cool place until needed.

3. Place half the chopped onion, 1 teaspoon of the mixed herbs, the stock (bouillon), salt and pepper, nutmeg, garlic and red wine in a large non-stick pan and bring to the boil.

4. Reduce the heat and simmer it until the liquid is reduced by one third.

5. Chop the mushrooms into fairly large pieces (if using small, wild mushrooms keep them whole).

6. Add the mushrooms to the red wine sauce and simmer for about 3 minutes.

7. Now make the stuffing. Cook the other onion half in the stock (bouillon) and sherry until soft.

8. Add the cooked rice and the remaining teaspoon of mixed herbs and simmer for a few minutes.

9. Meanwhile, choose 6 of the smallest squid bodies, finely chop them and add them to the rice along with the tomato puree (paste), sun-dried tomato pieces and chilli.

10. Cook for another 5 minutes or until the squid is just white and the rice is moist but not wet or dry.

11. Adjust the seasoning to taste with salt, pepper and grated nutmeg and remove the rice from the heat.

12. When the rice mixture is cool enough to handle, carefully pack it into each of the squid using your fingertips.

13. Fill the body up, squeeze the mixture down to the end and level it off.

14. Bring the wine sauce back to simmering point over medium heat, stir in the dissolved cornflour (cornstarch) and bring to the boil. Once the sauce has thickened, turn down the heat and place all the stuffed squid and the tentacles in the sauce.

15. Cook the squid over medium heat for a few minutes before turning them over.

16. Simmer only until the squid are cooked through, then serve them immediately with a sprinkling of fresh parsley.